Open AccessStarch isolated from different hulless barley cultivars differs in their chemical and structural characteristics
Author(s) -
Li Liang,
Liu Zhendong,
Wang Tieqiao,
Wang Bo,
Zhang Wenhui,
Li Guanghuan,
Guo Zhaoling,
Zhang Yongxian,
Xue Bei,
Luo Zhang
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1084
Subject(s) - differential scanning calorimetry , starch , cultivar , chemistry , food science , starch gelatinization , viscosity , materials science , botany , biology , thermodynamics , composite material , physics
This study aimed to isolate starch and evaluate its chemical and structural characteristics from six Chinese hulless barley (HB) cultivars. Starch isolated from naked barley displays A‐type crystalline packing and a regular granular shape. We measured peak viscosity values ranging from 237 to 264 cP, trough viscosity values from 305 to 380 cP, breakdown values from 390 to 535 cP, final viscosities from 357 to 523 cP, setback values from 245 to 354 cP and 383 to 460 cP, peak times from 5.53 to 5.73 min, and pasting temperatures from 93.10 to 94.65°C by RVA. Transition temperatures ( T 0 , T p , and T c ), gelatinization temperature ranges (Δ T r ), and enthalpies of gelatinization (Δ H ) were measured on a differential scanning calorimeter analyzer (DSC) and ranged from 57.81 to 61.25°C, 64.36 to 67.57°C, 82.03 to 84.70°C, and 21.52 to 26.89°C and 7.14 to 10.66 J/g, respectively. The varying chemical and structural characteristics of HB starch isolated from different cultivars suggested the potential for broader applications of the cereal.